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Wednesday, May 13, 2015

creamy herbed pasta

I haven't done a dinner post in ages! Sorry! My husband has been gone for three weeks, he is home visiting Australia, so I haven't been cooking much in the way of dinner. It's just been a lot of steamed veggies, baked sweet potatoes, or anything easy that I can make for just one person.

But... I came home from my mom's house the other day with bunches of fresh oregano and basil from her garden, and I knew I had to make a pasta.

I'm not going to lie to you, this sauce is AMAZING! I took a recipe from Minimalist Baker, vegan roasted red pepper pasta, and changed it up a bit. I have made Minimalist Baker's recipe before and it is out of this world, precisely why I made another version of it!

creamy herbed pasta sauce

1 Tbsp olive oil

1 small sweet onion

2 cloves garlic

salt to taste (start with 1/2 tsp and taste after the sauce is heated, add more if necessary)

1/4 tsp black pepper

2 Tbsp nutritional yeast

1 1/2 Tbsp corn starch

1 1/2 cups plain almond milk

1 cup fresh herbs (basil and oregano)

Roughly chop the onion and garlic and sauté in the olive oil until soft and translucent. This would be a good time to boil some water for pasta. Any type will do; gluten free, linguine, fettuccine, penne, anything goes.

In a high speed blender combine the rest of the ingredients. Add the onions and garlic and blend everything until super smooth. While the pasta is cooking, heat the sauce-- preferably in the same pan that you cooked the onions and garlic in earlier to save on dishes :)

As the sauce heats up the corn starch will work it's magic and create a luscious creaminess that will easily rival any dairy based pasta sauce. Enjoy! And be sure to share! This recipe makes enough sauce to generously coat four servings of pasta.